# Ingredient List:
→ Pasta and Potatoes
01 - 10 oz short pasta, such as penne or fusilli
02 - 2 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
03 - 1 tablespoon salt, for pasta water
→ Sauce and Cheese
04 - 2 tablespoons unsalted butter
05 - 2 tablespoons all-purpose flour
06 - 1 1/2 cups whole milk
07 - 2 cups sharp cheddar cheese, shredded
08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon garlic powder
10 - 1/4 teaspoon ground black pepper
→ Pickles and Toppings
11 - 2/3 cup dill pickles, finely chopped
12 - 2 tablespoons pickle brine
13 - 2 green onions, thinly sliced
14 - 1/2 teaspoon smoked paprika, optional
# Directions:
01 - Fill a large pot with salted water and bring to a boil. Add the diced potatoes and simmer for 5 minutes. Add pasta and cook both together until tender, approximately 8 to 10 minutes. Drain thoroughly and set aside.
02 - In a large saucepan, melt unsalted butter over medium heat. Whisk in flour and cook for 1 minute until a pale roux forms.
03 - Slowly whisk in whole milk, stirring constantly, until the mixture is smooth and slightly thickened, about 3 to 4 minutes. Reduce heat to low and stir in shredded cheddar cheese, Dijon mustard, garlic powder, and black pepper until fully melted and creamy.
04 - Incorporate pickle brine and half of the chopped dill pickles into the cheese sauce, blending well.
05 - Add the drained pasta and cooked potatoes to the sauce. Toss gently to ensure all pieces are evenly coated.
06 - Serve immediately, garnished with remaining pickles, sliced green onions, and, if desired, smoked paprika.
